Comfort Food: Mom's Tuna Casserole
#97126 - 08/10/04 10:36 AM
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I'm new to this, so I have been adapting old recipes into something I can handle better.
2 c. pasta, I use vegetable spirals for color. Penne or ziti also works well.
2 cans tuna (packed in water)
1 c. Soy milk
1 c. Soy Mayonnaise
1 T. Low-fat margarine
2 T. white flour
2T. dried dill (more if using fresh)
Juice of one lemon
Pepper to taste
Optional: One package of defrosted frozen broccoli florets
Boil pasta according to directions. Drain and set aside.
In medium sized saucepan, melt margaine over medium-low heat. Once it has melted, whisk in flour until it becomes paste-like. Turn the heat up to medium high, and slowly add the soy milk, whisking constantly until the mixture thickens and is bubbly. Remove from heat and let cool slightly. Stir in the mayonnaise. Add tuna, lemon juice, dill and pepper. Adjust seasonings to taste. Bake in a casserole dish in a 350 degree oven for 30 minutes, or until bubbly. Optional: Before baking, add chopped broccoli florets (small pieces) to mixture. Usually I just garnish the top of the casserole with small pieces of frozen broccoli that have been defrosted. It adds nice color.
Bon appetite!
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I don't know what the fat content of soy mayo is, but that might be the only thing to watch out for, as far as I can see. A fat-free regular mayo might be a better idea, depending. Still, sounds REALLY tasty!  I'm going to have to give that one a try... tuna casserole is one of my favorites!
PS - Welcome to the boards! 
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Just blend the tofu till creamy, and use for the mayo, for a much lower fat content. That's how I make tuna casserole!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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